Lemon Artichoke Chicken

• 24 ounces chicken breast halves, boneless, skinless 4 x 6 ounce breasts
• 6 tablespoon flour, all-purpose divided
• 1 teaspoon black pepper
• 4 tablespoons butter
• 1/2 cup scallions, spring or green onions chopped
• 2 cups chicken broth
• 1/4 cup white wine
• 1/4 cup lemon juice freshly squeezed
• 8 ounces artichoke hearts quartered, jarred or canned
• 1/2 teaspoon salt
• 1/4 cup capers
• 1/4 cup parsley leaves cup chopped parsley

1. In shallow dish, combine 4 tablespoons flour and black pepper.
2. Dredge chicken breast halves in mixture.
3. In large skillet over high heat, melt two tablespoons of butter.
4. Add green onions; saute over medium heat until softened, about 2 minutes.
5. Add chicken to pan; cook, turning once, until lightly golden brown on both sides, about 3 to 4 minutes per side.
6. Remove chicken from pan and keep warm.
7. Add chicken stock and wine to pan, stirring to scrape bits off bottom.
8. Bring mixture to a boil and cook until reduced by half, about 6 minutes.
9. In small bowl, knead together remaining 2 tablespoons of flour and remaining 2 tablepoons butter.
10. Whisk into sauce and stir until thickened.
11. Stir in lemon juice and artichoke hearts.
12. Stir in salt.
13. Add chicken and cook, covered, until heated through, about 7 minutes.
14. Just before serving, add capers and chopped parsley to chicken.

chicken, flour, black pepper, butter, scallions, chicken broth, white wine, lemon juice freshly squeezed, hearts, salt, capers, parsley

Taken from recipeland.com/recipe/v/lemon-artichoke-chicken-50670 (may not work)